Layered Cream Puff Baskets

Hollow and moist cream puffs are made into little baskets then layered with a dulce de leche cream (also known as cooked condensed milk), a super delicate whipped greek yogurt frosting and fresh raspberries. The results are airy and so, so amazing!

I was inspired to recreate these after my friend had brought a plate of leftover desserts from an occasion. One of the desserts she had brought looked very similar to this and to recreate them, I decided to use my friends easy cream puff recipe and whipped up a delicate cream frosting using some greek yogurt. The results blew me away! I then brought some of these to my mother- in- laws house and after trying them she asked for the recipe (if mother asked for the recipe, I think it’s a keeper:)). Not only did my mother seem to like these treats but my husband and children love these little desserts as well!

Ingredients:

In a medium-sized saucepan combine the water, salt and butter. Melt the butter over medium heat; then add the flour and whisk until dough forms. Stir for about a minute and transfer dough into the bowl of a stand mixer. Slightly cool dough.

Using the paddle attachment to your mixer, mix dough on medium speed adding eggs one at a time and mixing well after each addition. After you add the last egg, beat dough for 2 minutes on medium speed and transfer dough into a piping bag with a star nozzle.

Preheat oven to 400 degrees F and line two baking sheets with parchment paper. Set aside.

Pipe out the dough starting from the inside swirling slightly out and moving upwards overlapping the bottom creating swirls about 1.5″ wide by 1.5″ tall. You must overlap the swirls to get tall cream puffs otherwise they may not rise tall enough to make baskets.

Place puffs into a preheated oven and bake for 25-30 minutes. DO NOT open oven during baking time or the puffs can fall flat. The puffs will poof up a lot in size during baking and the insides should come out hollow and moist, not wet.

To make the frosting; beat heavy whipping cream and powdered sugar until soft peaks form. In a small separate bowl, mix the greek yogurt and softened cream cheese until smooth (this prevents from a lumpy frosting). Add the cream cheese mixture to the whipped cream and beat until thick and creamy.

7. To assemble pastries: Slice each puff pastry in half crosswise and then fill each half in the following order: 1 tsp of cooked condensed milk, 1 fresh raspberry, whipped cream frosting, and top with another fresh raspberry on top. Refrigerate before serving.

Instructions

TO MAKE CREAM PUFFS: In a medium-sized saucepan combine the water, salt and butter. Melt the butter over medium heat; then add the flour and whisk until dough forms. Stir for about a minute and transfer dough into the bowl of a stand mixer. Slightly cool dough.

Using the paddle attachment to your mixer, mix dough on medium speed adding eggs one at a time and mixing well after each addition. After you add the last egg, beat dough for 2 minutes on medium speed and transfer dough into a piping bag with a star nozzle.

Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

Pipe out batter onto baking sheets making swirls that start from the inside moving your way upwards overlapping the bottoms.

Bake in the preheated oven for 25-30 minutes. Insides should be hollow and moist, not wet.

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I'm Alyona the maker of the recipes behind Alyona's Cooking. Here you'll find a variety of recipes from many cuisines, Restaurant Copycat recipes, to some shared recipes (from others), along with many tips. Read more about me...